The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1887-10-05
Recipes.

BROWN BREAD. D.--Three cups each oil
flour and sour milk, two cups of sweet
milk, one cup of molasses, five cups of
Indian meal, one tablespoon of soda, one
teaspoonful of salt. Let RISE then bake
in moderate oven.
BLACK PUDDING.-One- half pound
each of raisins, currants, chopped suet
and sugar; one pound of bread soaked
in milk and beaten smooth, one-f fourth OF
pound of flour, spice to taste. Put in a
bag and boil six hours.
FRIED ToMAToEs.-Cut ripe tomatoes
in half and fry slowly on both sides in
butter and lard. When cooked brown
take them out carefully, pour a little
milk in the frying pan, thicken with
-four, season with salt and mere dust OF
red pepper. When it stews into rich
sauce pour it over the tomatoes and serve.
PEACH SWEET Choose
peaches that are ripe but not soft enough
to eat; put Glove into each one; boil q
pound of brown sugar with gallon of
vinegar; skim it well and pour hot
over the peaches; cover them closely.
1t may be necessary to scald the vinegar
again in week or two. They retain
their flavor we'll.
STEwED CUCUMBERs.- s.-Three large GU
cumbers cut lengthwise the size of the
dish they are intended to be served on
take out the seeds and put them into
boiling water with a little salt, and let
them simmer for five minutes, then place
them in another saucepan with half q
pint of good brown gravy and let them
boil over brisk fire until the cucumbers
are tender. Should they be bitter add a
lump of sugar; carefully dish them, skim
the sauce, pour it over the cucumbers and
serve.
Mock APPLE PIE.-Make a paste as
for apple pie. Roll two small crackers,
or break them in crumbs, and soak them
in cup of cold water while making the
paste. Crate one lemon, or pare it very
thin, and cut this pairing into the small
est pieces possible Add this and the
Juice of the lemon to the crackers. Fla
vor with nutmeg and stir in one cup oi
sugar. Cover plate with paste, fill with
this and set in the oven till partly done
Then bar the pie with narrow strips Ol
paste, return to the oven and finish
baking.
JUNKETT. "A plain junkett is made by
warming two quarts of fresh milk unit
| very little warmer than when just from
the COW; pour the milk into large
ornamental bowl OF dish in which it car
be brought to the table, and. while thu
milk is warm, stir into it two tablespoon
fuls of prepared rennet; stir gently fol-
two minutes, then set away in a colo
place. 1t will soon become solid, swee
curd. Serve by dipping the curd out il
large slices with a small, fiat ladle o
broad spoon. 1t may be eaten with ricl
cream alone, or with cream and pow
dered sugar.
CHESTNUT FoRCEMEAT. Take lev
chestnuts-a dozen and a half will b.
sufficient for one large fowl-roast anC
peel the nuts, and then put them in
saucepan with some good veal gravy
Let them boil in this for fifteen or twent!
minutes, then drain off the gravy, and
when they become quite cold, minc
them, also chopping fine the liver of thu
fowl Now take a teaspoonful OF grated
ham and teaspoonful of black pepper
a pinch of grated lemon peel and tive
large tablespoonfuls of bread crumbs
Mix these well in a mortar, adding tn
chestnuts and fowls liver, and moistei
the whole with a mixture of the beatel
yolks of two eggs and two ounces o
butter.